Chicken Thigh Recipes Alton Brown

Good Eats Chicken Piccata Recipe Alton Brown

WEBAdd 1 tablespoon each of the butter and oil to the pan. When the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving …

Rating: 4.6/5(92)
1. Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs with 2 teaspoons of the salt and all of the pepper.
2. Dump the flour into a gallon-size freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a counter or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
3. Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lidA good braise requires a good seal. over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until bolden brown — 2 to 4 minutes. Flip the thighs and repeat.
4. Remove the chicken from the pan to a large plate or platter, add another tablespoon each of butter and oil, and cook another two thighs as before. Then follow with the final two thighsAvoid the urge to overcrowd the pan, or the thighs will stew rather than brown..

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Alton Brown's Smoked Paprika Chicken and Potatoes

WEBMar 3, 2022 · directions. Preheat oven to 375 degrees F. Combine the olives, lemon zest and garlic in a small bowl. Set aside. Mix the smoked paprika, olive oil, 3/4 teaspoon of …

Rating: 4.5/5(9)
1. Preheat oven to 375 degrees F.
2. Combine the olives, lemon zest and garlic in a small bowl. Set aside.
3. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper into a paste in a large bowl.
4. Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone.

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